Indulge in the timeless charm of Victorian-era baking with these 19 scrumptious Victorian sponge cake recipes. The classic sponge cake, a staple of British baking, has been elevated to new heights with creative flavor combinations and modern twists. From sweet treats like Strawberry Jam-filled Classic Victorians to sophisticated pairings like Earl Grey Infused and Pistachio and Rosewater, there’s something for everyone in this delightful collection.
Whether you’re a seasoned baker or just starting out, these recipes are sure to delight your taste buds and impress your friends and family. With their light-as-air texture, tender crumb, and delicate flavor, Victorian sponge cakes are the perfect canvas for exploring new flavor combinations. So go ahead, get baking, and experience the joy of this beloved British dessert.
Classic Victorian Sponge Cake with Strawberry Jam
This iconic sponge cake recipe has been a British classic for over a century, and when paired with sweet and tangy strawberry jam, it’s a match made in heaven.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 1/2 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, whisk together eggs and sugar until light and fluffy.
3. Add softened butter and whisk until fully incorporated.
4. Gradually add flour mixture and baking powder, whisking until smooth.
5. Pour batter into prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
7. Spread strawberry jam over the cooled sponge cake, and serve.
Cooking Time: 25-30 minutes
Lemon Drizzle Victorian Sponge Cake
A classic British dessert gets a bright and citrusy twist with this Lemon Drizzle Victorian Sponge Cake. Moist and fluffy, with a tangy lemon glaze, this cake is perfect for springtime gatherings or as a special treat.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons (30ml) freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, and eggs until smooth.
3. Add lemon juice and softened butter; mix until just combined.
4. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
5. Allow cakes to cool in pans before transferring to a wire rack to cool completely.
6. To make the lemon glaze, whisk together 1 cup (200g) powdered sugar and 2 tablespoons freshly squeezed lemon juice until smooth.
7. Drizzle glaze over cooled cake and dust with confectioners’ sugar.
Cooking Time: 50-60 minutes
Chocolate Ganache Victorian Sponge Cake
This classic sponge cake recipe gets a luxurious upgrade with the addition of rich chocolate ganache, perfect for special occasions or as a decadent treat any time.
Ingredients:
For the cake:
– 3 large eggs, at room temperature
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 6 tablespoons unsalted butter, softened
– 2 teaspoons baking powder
For the ganache:
– 8 ounces (225g) dark chocolate chips
– 1/2 cup (120ml) heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Beat eggs, sugar, and butter until light and fluffy. Add flour and baking powder; mix well.
3. Divide batter evenly between prepared pans and smooth tops.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
5. Melt chocolate chips in a double boiler or microwave-safe bowl. Stir in heavy cream until smooth.
6. Place one cake layer on a serving plate, spread with ganache, and top with second layer.
Cooking Time: 50-60 minutes
Raspberry and Cream Victorian Sponge Cake
Elevate your baking game with this classic British dessert, infused with the sweetness of raspberries and topped with a luscious cream.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 2 cups (250g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/2 cup (60g) unsalted butter, softened
– 1 cup (120g) fresh raspberries, washed and drained
– Confectioner’s sugar, for dusting
– Whipped cream, for topping
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, whisk together egg whites and sugar until stiff peaks form.
3. Sift flour and salt over the mixture; gently fold until combined.
4. Add milk, butter, and raspberries; gently fold until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Earl Grey Infused Victorian Sponge Cake
Experience the elegance of the Victorian era with this delicate sponge cake infused with the subtle flavor of Earl Grey tea. Perfect for a sophisticated dessert or afternoon tea, this cake is sure to impress.
Ingredients:
– 2 cups (250g) cake flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) Earl Grey tea, brewed and cooled
– Unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, and Earl Grey tea until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
7. Allow cakes to cool in pans for 5 minutes before transferring to wire rack.
Cooking Time: 40-50 minutes
Orange and Almond Victorian Sponge Cake
Transport yourself back to the elegance of Victorian times with this moist and flavorful cake, infused with the brightness of orange and the nutty essence of almonds.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) orange marmalade
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) sliced almonds
– 1 tablespoon orange extract
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together egg whites, milk, orange marmalade, and salt until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Fold in the sliced almonds and orange extract.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Vanilla Bean Victorian Sponge Cake with Fresh Berries
Celebrate the joys of simplicity with this classic sponge cake recipe, elevated by the sweetness of fresh berries. This tender and moist vanilla bean-infused sponge cake is a perfect canvas for your favorite seasonal berries.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 1/4 cup (30g) unsalted butter, melted
– 2 tablespoons vanilla bean paste or extract
– Fresh berries of your choice (strawberries, blueberries, raspberries, blackberries)
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans.
2. Whisk together egg whites and sugar until stiff peaks form.
3. In a separate bowl, whisk together milk, salt, and vanilla extract.
4. Fold the wet ingredients into the egg mixture until smooth.
5. Add melted butter and vanilla bean paste; fold until combined.
6. Divide batter evenly between prepared pans.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely before assembling with fresh berries.
Cooking Time: 40-50 minutes (including cooling time)
Pistachio and Rosewater Victorian Sponge Cake
A delicate and fragrant sponge cake infused with the nutty flavor of pistachios and the subtle sweetness of rosewater, perfect for a whimsical afternoon treat.
Ingredients:
– 3 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon rosewater
– 1/4 cup (30g) chopped pistachios
– Unsalted butter, softened, for greasing the pan
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line with parchment paper.
2. In a large mixing bowl, whisk together eggs, sugar, flour, and salt until well combined.
3. Add milk, rosewater, and pistachios; whisk until smooth.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 20-22 minutes or until golden brown and springs back when touched.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 40-44 minutes
Coconut and Lime Victorian Sponge Cake
This classic sponge cake gets a tropical twist with the addition of coconut and lime zest. The result is a moist and flavorful dessert that’s perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1/4 cup (30g) unsweetened shredded coconut
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp freshly squeezed lime juice
– 1/4 cup (60g) unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, coconut, lime juice, and butter until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Black Forest Victorian Sponge Cake
Experience the rich flavors of Germany with this timeless sponge cake recipe, infused with the essence of black forest and a hint of Victorian charm.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (85g) unsalted butter, softened
– 2 teaspoons vanilla extract
– 1 cup (120ml) whole milk, at room temperature
– 1/2 cup (60g) confectioners’ sugar
– 1 cup (120g) cherry preserves
– 1 cup (120g) whipped cream
– Fresh cherries and chocolate shavings for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and eggs.
3. Add softened butter, vanilla extract, and milk. Whisk until smooth.
4. Divide batter evenly between prepared pans.
5. Bake for 25-30 minutes or until golden brown.
6. Allow cakes to cool completely before filling with cherry preserves, whipped cream, and confectioners’ sugar.
Cooking Time: Approximately 50 minutes
Tiramisu-Inspired Victorian Sponge Cake
A classic sponge cake infused with the essence of tiramisu, featuring layers of moist cake, creamy mascarpone buttercream, and a hint of coffee. Perfect for afternoon tea or as a show-stopping dessert.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1 tablespoon unsweetened cocoa powder
– 2 tablespoons strong brewed coffee
– Mascarpone buttercream ingredients: see below
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk egg whites until stiff peaks form.
4. Gradually pour the dry ingredients into the egg mixture, whisking until smooth.
5. Add milk, cocoa powder, and coffee; whisk until combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack.
Mascarpone Buttercream:
– 1 cup (200g) mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 2 cups (400g) powdered sugar
– 2 teaspoons vanilla extract
Combine mascarpone, butter, and powdered sugar; whisk until smooth. Add vanilla extract.
Assembly:
Stack cake layers with a layer of mascarpone buttercream in between. Dust with cocoa powder for added flair.
Matcha Green Tea Victorian Sponge Cake
This cake combines the subtle bitterness of matcha green tea with the classic sponge cake, creating a unique and refreshing dessert perfect for any occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 teaspoon matcha powder
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 6-inch (15cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, matcha powder, and eggs until smooth.
3. Add milk and melted butter; whisk until well combined.
4. Divide the batter evenly between the prepared pans.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Caramel and Banana Victorian Sponge Cake
This classic cake gets a sweet and indulgent twist with the addition of caramel and banana. A moist and fluffy sponge cake is topped with a rich caramel buttercream frosting, layered with sliced bananas for a decadent treat.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (90ml) whole milk, at room temperature
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 ripe bananas, sliced
– Caramel buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, eggs, milk, baking powder, and salt.
3. Add softened butter and whisk until smooth.
4. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown.
5. Allow cake to cool completely before assembling with caramel buttercream frosting and sliced bananas.
Caramel Buttercream Frosting:
– 1 cup (200g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– 1/4 cup (60g) caramel sauce
Combine ingredients and beat until smooth.
Spiced Chai Victorian Sponge Cake
This moist and flavorful cake is infused with the aromatic spices of traditional chai tea, making it perfect for a cozy afternoon treat or a special occasion dessert.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup (240ml) whole milk, at room temperature
– 1/2 cup (120ml) strong brewed chai tea
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, eggs, and baking powder.
3. Add softened butter, cinnamon, cardamom, ginger, and cloves. Whisk until smooth.
4. Alternate adding milk and brewed chai tea, whisking until well combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Blueberry and Lemon Victorian Sponge Cake
Create a stunning dessert with this simple recipe that combines the sweetness of blueberries with the brightness of lemon.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 6 tablespoons unsalted butter, softened
– 2 teaspoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Butter a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together eggs and sugar until light and fluffy, about 3 minutes.
3. Sift flour over the egg mixture, then gently fold in butter until just combined.
4. Stir in lemon juice and blueberries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 30-35 minutes
Peach and Lavender Victorian Sponge Cake
This elegant cake is infused with the sweetness of peaches and the subtle charm of lavender, perfect for a special occasion or afternoon tea. With its light and airy texture, it’s sure to impress your guests.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (85ml) whole milk, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup (120g) peach puree
– 1 tablespoon dried lavender buds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs and milk.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Stir in peach puree and lavender buds.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool completely before serving, dust with confectioners’ sugar.
Cooking Time: 40-50 minutes
Mocha Victorian Sponge Cake
Elevate your dessert game with this rich and decadent Mocha Victorian Sponge Cake, infused with the deep flavors of espresso and chocolate.
Ingredients:
– 1 1/2 cups (190g) cake flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
– 2 teaspoons instant espresso powder
– 2 ounces (60g) high-quality dark chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
4. Fold milk into the flour mixture until smooth. Add melted butter and espresso powder; mix well.
5. Gently fold in whipped egg whites.
6. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
7. Pour batter into prepared pan. Drizzle with melted chocolate.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Honey and Walnut Victorian Sponge Cake
Experience the classic combination of sweet honey and crunchy walnuts in this moist and decadent sponge cake, perfect for afternoon tea or a special occasion.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons honey
– 1/4 cup (30g) chopped walnuts
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together eggs, sugar, baking powder, and salt until frothy.
3. Add milk, honey, and chopped walnuts; whisk until smooth.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 25-30 minutes or until golden brown and springs back when touched.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Cherry and Almond Victorian Sponge Cake
This classic sponge cake recipe gets a delightful twist with the addition of sweet cherries and crunchy almonds, making it perfect for afternoon tea or a special occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/4 cup (60ml) whole milk
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120g) maraschino cherries, chopped
– 1/4 cup (30g) sliced almonds
– Unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Fold in chopped cherries and sliced almonds.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of flavors with these 19 scrumptious Victorian sponge cake recipes! From classic strawberry jam to innovative matcha green tea and mocha, each recipe offers a unique twist on this beloved dessert. Whether you’re looking for a sweet treat to satisfy your cravings or a show-stopping centerpiece for your next gathering, you’ll find inspiration in this collection of mouthwatering sponge cakes. With flavors ranging from lemon drizzle to caramel and banana, there’s something for everyone in this delightful compilation.
